Miso comes in a bag and lasts pretty much forever, because it's fermented. If you like the soup you get with sushi, you'll like miso soup.

Put enough water for one or two bowls of soup in a small pot and boil some kale and sliced carrots in it. When the veggies are tender, be careful to not add the miso to the boiling soup, as it will kill the lactobacillus from the fermentation process. Turn off the heat and let the soup cool down for a minute or two before adding the miso and then serve. (Tip from Dan, an alert reader.)

Done. Who needs those microwavable soup cups?

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